blog

Spiced Pumpkin Bread

I'm chalking this up to another #cassavawin

Angela's Featured on
by Angela Gallardo in Desserts, Recipes

pumpkin bread

pumpkin bread

I’m chalking this up to another #cassavawin.

Just two attempts at this pumpkin loaf and it’s pretty dang perfect.  Light and just slightly spongy.  Lots of rich pumpkin flavor, made more prominent with a touch of molasses.

Top with some melted butter/ghee/coconut oil and a cinnamon sugar mix if you’re feeling saucy.  But it’s (almost) equally enjoyable on it’s own.  Or with a little melted dairy-free butter (option #1 or option #2) on a warm slice.

Edit November 2017: feedback from readers (and personal experimentation) has shown that different brands of cassava flour yields different results and can leave this loaf a little dry.  I’ve adjusted the recipe to include almond flour to balance the cassava and leave it *reliably* more moist than before.  Measuring your cassava is recommended for accuracy.


Get a printable PDF of the recipe

Spiced Pumpkin Bread

Yields: 1 loaf

4 eggs

1/4 c. light coconut milk

4 tbsp. melted butter, ghee, or coconut oil

1 c. pure pumpkin puree

1/3 c. maple syrup

1 tbsp. blackstrap molasses

2 tbsp. apple cider vinegar

2 tsp. vanilla extract

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 3/4 c. blanched almond flour

150 grams cassava flour (~1 1/4 cups)

Optional for topping:  2 tbsp. butter, ghee, or coconut oil & 3 tbsp. coconut sugar, dark muscovado, or sucanat mixed with 1 tsp. ground cinnamon

Directions:

  • Preheat the oven to 350F.  Grease a standard 9×5″ loaf pan.
  • Add the eggs, coconut milk, butter, pumpkin puree, maple syrup, molasses, lemon juice, vanilla extract, cinnamon, pumpkin pie spice, baking powder, baking soda, and sea salt to the bowl of a stand mixer.  Beat with the paddle attachment on medium speed until smooth.
  • Whisk the almond flour and cassava flour together in a separate bowl.  Add it to the water mixture in two batches, mixing well in between each addition.  Scrape the sides and mix a final time to ensure it has all been incorporated.
  • Pour the batter into the prepped loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out *mostly* clean.  You can slightly undercook it if you like a very soft, slightly gooey inside.
  • Optionally, top (while warm) with the butter and cinnamon sugar mixture.  Cool the loaf at least 30 minutes in the pan before inverting to remove and serve.
The page you were looking for doesn't exist (404)

404!

The page you were looking for doesn't exist.

You may have mistyped the address or the page may have moved.

2 Comments
  1. Jenn Cross says:

    Made this yesterday. I don’t recommend using any gelatin for moistness if you use Otto’s cassava flour. Although the flavor is yummy, my loaf turned out with a jello-like texture. Not the best. 😔 I’m sure my hubby will still eat it though.

  2. Suzanna M Chiriboga says:

    Did you mean add vinegar where you wrote lemon juice?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.